Grape: 100% Giannoudi
Vinification:
The harvest takes place at the beginning of September. Maceration for the extraction of phenolic substances may last until the end of alcoholic fermentation, depending on the phenolic maturity of each vintage. After the alcoholic and malolactic fermentations, the wine matures in French oak barrels, which are 3 and 4 years old, for a duration of 12 months.
Recommended preparation: It is recommended to open the bottle at least 1 hour before tasting to fully bring out the wine’s aromas and flavors.
Aging potential: It can age for 10 to 12 years, allowing further development of its character.
Óroman is a tribute to our roots.
The Cypriot language incorporates the soul and history of our island; a blend of nations and cultures that have inhabited Cyprus throughout history. Arabic, Turkish, English, French, Italian but, mainly Greek, have formed a unique dialect that is still alive and spoken.
Όroman, in Cypriot, means vision, dream.
The cultivation of the vineyards planted with the local variety Giannoudi is especially demanding. Giannoudi belongs to the group of varieties with flowers described as female, in contrast to the majority of varieties which have hermaphrodite flowers. This peculiarity leads to low yields. By observing and recording our findings, we based the cultivation of the Giannoudi variety on the technique of co-cultivation; planting Giannoudi with varieties which bloom in the same time period.
The wine is bottled unfiltered and aged for another year before it goes on the market.
With the potential to mature for an additional 10 to 12 years.
Best served at 16-18°C.
